Raspberry Pretzel Delight

Nancy Allen


A perfect dessert for a party. You can substitue blueberry or cherry fruit pie filling for the raspberry if you like.


★★★★★ 1 vote

16 servings
1 Hr 15 Min
10 Min


  • 1 1/2 c
    crushed pretzels
  • 1/4 c
  • 1/2 c
    butter, melted

  • 1
    12oz. can sweetened condensed milk (not evaporated)
  • 1/2 c
  • 1
    3.4oz pkg. instant vanilla pudding mix
  • 1
    4oz. container (1 3/4 cups) frozen whipped topping, thawed

  • 1
    21oz. can raspberry fruit pie filling

How to Make Raspberry Pretzel Delight


  1. Heat oven to 350F. In large bowl, combine all crust (first three items) ingredient; mix well. Press in bottom of ungreased 13x9-inch pan. Bake at 350F for 8 minutes; cool.
  2. In large mixer bowl, combine condensed milk and water; blend well. Add pudding mix; beat 2 minutes. Refrigerate 5 minutes. Fold in whipped topping. Spread on cooled, baked crust. Refrigerate until filling is firm, about 1 hour.
  3. Spoon topping over filling. Cover; refrigerate until serving time. Garnish with more whip topping, fresh raspberries and mint leaves, if desired. Store in refrigerator. 16 servings.

Printable Recipe Card

About Raspberry Pretzel Delight

Course/Dish: Cakes
Main Ingredient: Fruit
Regional Style: American

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